These lovely cups are made from wholesome, real food ingredients & were created because I had some coconut cream leftover to use however you can of course use a dairy option if you prefer but I haven’t tried that so I’m not sure how it will turn out.
Also, if you don’t want to make the chocolate/can’t find the ingredients then simply melt approx. 180-200g of your favourite dark chocolate and use this.
TIP: Use the freshest strawberries you can get so they will last longer, but then again these are so tasty they won’t last long anyway!
I love this recent
study that found that dark choc can boost sports performance.
I also like how recent food shows that have looked into diets that boost good “skinny” bacteria include dark chocolate in them, so be wise, practice moderation & eat dark
chocolate knowing you’re getting some benefit, wahoo! For more info on cacao/dark choc benefits see here
There are also huge benefits to making your own chocolate so I highly recommended investing in the ingredients and trying it yourself at least once or twice, benefits include:
-controlling how sweet they are (you can reduce the sweetness of this recipe if you like very dark choc)
-what ingredients go into it (you can use protein/fruit powders)
-you can make it dairy free
-you can create whatever flavours you like (I’m weird and I like to combine chilli in my chocolate sometimes!)
-100g cacao butter
-60g cacao powder
-2 Tbspn coconut sugar
-1 or 2 Tbspn honey/maple, taste after 1 Tbspn then add another if you want it sweeter (or 2 more Tbspn coconut sugar i.e 4 in total)
**Or melt approx 180g dark chocolate of choice and use this
-150g fresh strawberries (the fresher they are, the longer they’ll last in your fridge once made up)
-2 Tbspn coconut cream (or place a full fat can of coconut milk into the fridge for 90mins then spoon out 2 Tbspn of the solid part leaving behind the water)
Melt the cacao butter over a low simmer, then add the cacao powder and sweeteners
Spoon 1 Tbspn at a time into 10 separate bun cases, half the mix should remain behind to become the top layer. Swirl the cases so that they cover the sides slightly which will help to form a casing around the filling once the top layer goes on
Place into the fridge until set, meanwhile make the strawberries and cream mix by mashing together the strawberries and cream
Once the chocolate has set, spoon 1 small tspn of the strawberry filling into each case but don’t go all the way to the edge then place the cups into the freezer for approx. 10mins, this will help the mix to set so that it doesn’t run into the top layer of chocolate when it goes on.
Once set, cover each one with another layer of the chocolate mix and place back into the fridge for 5-10mins to set.
Keep for around 2-3 days in the fridge, but I can’t give an exact time as 1) they haven’t lasted more than 3 days in my house and 2) it will depend on how fresh your strawberries are.